Saturday, July 5, 2014

Green beans with walnuts and lemon vinegarette

INGREDIENTS

  • 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/3 cup walnut oil or olive oil
  • 2 tablespoons minced shallot
  • 1 1/2 pounds green beans, trimmed
  • 2/3 cup walnuts, toasted, coarsely chopped

PREPARATION

  • Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.
  • Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.
  • Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.

No comments:

Post a Comment